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Enchilada Bean Dip

Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.
5 from 21 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course Appetizer
Cuisine Mexican
Diet Vegetarian, Gluten-free
Servings: 16 servings
Author: Nisha



for enchilada bean dip

  • 1 ½ tablespoon extra virgin olive oil
  • 1 tablespoon garlic chopped
  • 2 jalapeños with seeds
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 16 ounces can medium enchilada sauce I love Hatch Chile (use medium for more spice)**
  • 15 ounces can organic black beans drained & rinsed
  • 3 tablespoon taco seasoning I used Trader Joe's brand
  • ½ cup sour cream room temperature
  • 4 ounces cream cheese room temperature
  • ¾ cup fresh cilantro chopped
  • ½ cup scallions chopped
  • ½ teaspoon cayenne pepper optional
  • 2 cups mexican cheese shredded & divided 1 cup for the sauce, ¾ - 1 cup on top

for garnish

  • few scallions, chopped
  • few cilantro, chopped
  • few black olives, sliced



  • Chop garlic, jalapeno, onions, and green bell pepper.
  • Chop the scallions and fresh cilantro.


  • Heat up a pan on medium heat, once hot, add oil followed by garlic and jalapenos. Cook for a minute.
  • Add onions and green bell pepper. Add just a tiny pinch of salt (not too much because the cheese and taco seasoning has enough salt.) Cook for 7-8 minutes until bell peppers are lightly browned.
  • Now add the enchilada sauce and black beans. Stir.
  • Add taco seasoning. Stir.
  • Add sour cream and cream cheese. Stir. It'll slowly become nice and creamy in a couple of minutes.
  • Now add cilantro and scallions. Stir.
  • Add 1 cup of Mexican blend cheese. Stir.
  • Add cayenne pepper (optional).
  • Transfer the dip into a baking dish - I used a 7" x 11" baking dish.
  • Top with ¾ - 1 cup of cheese.
  • Cover with foil and bake in the oven at 400 degrees for 20 minutes covered. Then bake for 5 minutes uncovered. Then broil for 1 minute.
  • Remove from the oven and let it sit for at least 30 minutes because the dip will be jiggly. Let it settle else you will end up with a soupy mess.


  • Garnish with scallions, cilantro, and black olives.


Calories: 143kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 513mg | Potassium: 157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!